Pork tenderloin with tomato and habanero sauce

Ingredients

Pork tenderloin with tomato and habanero sauce

• 1 red sweet pepper
• 1 onion
• 2 tomatoes
• 6 tbsp olive oil
• 1 clove of garlic
• 2 tbsp tomato purée
• 1 tsp paprika powder
• 2 sprigs of fresh basil

• 

  2 habanero chillies
• 2 small pork tenderloins ( 250 g), at room temperature
• 4 eggs
• 100 g grated Parmesan cheese
• salt and pepper

Kitchen tools

• Blender

Preparation method

1. Halve the sweet pepper and remove the seeds and stalk. Slice the flesh into small chunks. Finely chop the onion and slice the tomato into cubes.
2. Heat 2 tbsp of olive oil in a saucepan. Fry the sweet pepper and onion on a medium heat for approx. 3 minutes until soft. Press the garlic, add to the pan and fry for 3 minutes. Add tomato purée and paprika powder and simmer for another 3 minutes on a low heat.
3. Roughly chop the basil. Pour 150 ml of water into the pan and add the basil and tomato. Leave to simmer for 12 minutes. Blend the sauce into a smooth purée with the hand blender. If you wish, pour the sauce through a sieve. Season to taste with salt and pepper.
4. Separate 2 eggs. Beat these egg yolks with the other 2 eggs. Add the cheese. Halve the habanero chillies lengthwise. Remove the seeds and finely chop the flesh. Add to the beaten egg mixture.
5. Halve the pork tenderloin. Season with pepper and a little salt. Heat the rest of the olive oil in a non-stick-frying pan. Dip the meat into the egg mixture. Fry on a medium to low heat for approx. 12 mins. until golden brown on the outside and just pink inside. Turn them regularly. Serve the pork tenderloin with the tomato-habanero sauce.